Bitchin' Sauce (Without Oil)
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
6 servings
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Calories
114 kcal
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Course
Appetizer, Condiments
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Cuisine
American
Bitchin' Sauce (Without Oil)
Description
Bitchin' Sauce (Without Oil) relies on raw almonds or almond butter as its creamy base, combined with liquid aminos and nutritional yeast to add umami and depth. Blending the ingredients thoroughly, especially with a high-speed blender if using whole almonds, ensures a silky, rich texture. The garlic and spices contribute subtle heat and aromatic layers, while lemon juice adds brightness. The sauce thickens as it chills, so its consistency can be adjusted by adding water. This dressing or dip provides a nutty, tangy, and lightly spicy flavor profile without oils or dairy.
Once prepared, it pairs well as a condiment on sandwiches, raw veggie dips, or drizzled over cooked vegetables or grain bowls. Its oil-free, nut-based design offers a creamy alternative to traditional mayonnaise or creamy dressings.
From the notes, using almond butter creates a thinner version with bolder flavor, requiring less water. It can also be nut-free by substituting sunflower seeds. The sauce keeps refrigerated for up to 4 days and freezes well for a month, with simple stirring to reincorporate separated liquids after storage.
Ingredients
- ⅔ cup almond see Notes for almond butter option, raw
- ½ cup water
- 3 tablespoons lemon juice fresh
- 1 tablespoon liquid aminos or soy sauce if you don't need gluten-free, Bragg's, or tamari
- 2 ½ tablespoons nutritional yeast
- 1 medium clove garlic mince or puree first if using a standard blender, peeled
- ½ teaspoon salt fine sea salt
- ¼ teaspoon cumin ground
- ¼ teaspoon onion powder
- ⅛ teaspoon cayenne pepper
- ½ teaspoon rice vinegar or apple cider vinegar, optional, for extra zip
Instructions
- Equipment note: if using almond butter, a standard blender is fine. If using whole raw almonds, a high-speed blender like a Vitamix is needed to fully break down the nuts.
- Combine all ingredients except vinegar in a blender. Blend on high speed until the almonds are fully broken down, stopping to scrape down the sides as needed.
- Taste the sauce and add the vinegar if you'd like more acidity. Blend again.
- The sauce will thicken as it cools. If it's already thicker than you want, add another tablespoon of water and blend again. Refrigerate for an hour or two to allow the flavors to mingle. If you need to thin the sauce later, simply blend or whisk in a bit of water.
Notes
- Using raw almond butter instead of whole almonds creates a thinner sauce with stronger flavor; reduce water and salt accordingly.
- Raw sunflower seeds can replace almonds for a nut-free version using the same quantity.
- Store leftover sauce in the refrigerator for up to 4 days, stirring if water separates.
- The sauce can be frozen for up to 1 month, then stirred again after thawing to restore consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Serving | 3tablespoon | |
| Calories | 114kcal | 6% |
| Carbohydrates | 5g | 2% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Sodium | 325mg | 14% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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